Wednesday, 10 April 2013

Lemon Pound Cake

Such a long time haven't got the time to really sit down to write this blog since I came to Singapore.  Not that I didn't bake these days, I did, yet I just don't have the mood to put them on my blog.... don't know why?  Anyway, I am coming back again, and guess what? I have made a very delicious lemon pound cake (receipe by Ina Garten) yesterday and it's really yummy.  I have tried a few different receipes like Raymond Blanc one but unfortunately it came out not as good as expected.  Therefore, I decided to try Ina's receipe which normally don't disappoint me with just half of her sugar quantity.  And finally.... it came out really moist, soft, tangy and the lemon icing on top is so good.  

Oh..... this serves so well with a cup of Earl Grey tea.... I am in heaven!


Lemon Pound Cake


 
Ingredients for baking 2 loaves:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided (I reduced to 1 cup)
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:

2 cups confectioners' sugar, sifted (1 used 1 cup)
3 1/2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 180 degrees C. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Enjoy......